Francisco Migoya

Vanilla Mascarpone Cream

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Preparation info
  • Yield:

    1.2 kg

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Mascarpone 1 kg 2 lb 3.2 oz 83.33

Method

  1. Combine the mascarpone, vanilla paste, and sugar in a bowl and soften over a hot water bath until pourable, about 30°C/86°F.
  2. Melt the bloomed gelatin in the microwave and then stir it into the mascarpone mixture quickly, using a whisk.
  3. Pour it into a piping bag and assemble the desserts.